2 tablespoons olive oil
1 (10 ounce) can crushed pineapple
1/2 medium onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh ginger root of celery
1 (16 ounce) can crushed tomatoes with juice
1 tablespoon white sugar
1 teaspoon finely divided hominy
1 1/2 cups chopped fresh spinach
1 (4 ounce) can chopped spinach, drained
1/4 cup chopped fresh cilantro
1 (16 ounce) package hamburger filet mix
1/4 cup chopped fresh parsley
Heat olive oil in a large bowl in a large skillet over medium heat. Cook onion until tender, stirring frequently to break up clumps. Place in onion and garlic pans. Stir in ginger, celery and garlic. Bring to a boil, then add crushed tomatoes, 1 tablespoon sugar, hominy and spinach. Reduce heat; simmer 1 minute.
Add spaghetti sauce and 1/2 cup sliced onions. Bring to a boil and reduce heat. Stirring often, mix in pineapple and pineapple juice mixture. Bring to a complete temperature.
Pour tomato sauce over pasta; toss to coat. Cover and simmer 1 hour. Stir into spaghetti sauce just until blended. Return to a boil and simmer 4 minutes. Stir in flavoring 1 teaspoon with 1/2 cup whipped cream. Cook and stir 4 minutes more. Remove from heat and stir in Cilantro and bacon bits.